ginger
The ginger in our kitchen, from the four spices and five tastes, ginger, of course, it belongs to the spicy, warm, and then we look at the phase of ginger: ginger grows out from the ground, and his knots seem to have a booming appearance that grows outward, as if there are hands and legs, spreading around, with various shapes, full, so he can spread out, and at the same time see that he grows in the soil, especially he should grow in our not too wet and dry place, growing in the soil is called rustic.
In our five elements and five viscera, our spleen and stomach belong to the soil, so he has a very good effect on the spleen and stomach, that is, into the spleen and stomach, mainly to regulate the spleen and stomach, the gastrointestinal tract, plus his temperature, of course, can warm our gastrointestinal tract, the xin can disperse, that is, the food we eat, as soon as possible let it warm a xin dispersion, it will give him gasification.
The purpose of gasification is to help digestion, to help us eat what we eat, as far as possible into small molecules, that is, from liquid to gaseous, to help us eat the medicine penetrate our small intestinal wall, into the capillaries in our small intestinal wall, so as to enter the blood microcirculation of our body, so that the whole medicine will be dispersed.
We look at the picture inside the ginger, we cut a piece of ginger into slices, there are silks in it, he can walk our silk, walk the network inside our body, he is also rich in ginger juice, can be replenished, he grows from the soil head up to the ground, even if you don't care about him, he is still very exuberant, so in general ginger is from the ground up to the outside of such a stomach-warming medicine, we do not have to remember his things in detail.
Jujube
On the other hand, where did the jujube grow? It grows high on the tree, especially this jujube tree likes to grow on the hillside, and is the fruit of the tree. First of all, the four qi and five flavors of jujube belong to sweet, flat, lukewarm and sweet, but he is a bit sticky, and it is not easy to dry the jujube for how long, and there is always juice inside.
So jujube is rich in a variety of detectable vitamins and various amino acids and proteins, he is also rich in a variety of undetectable advanced life energy, ginger is also rich in a variety of advanced life energy, you see his full phase, is the energy, jujube is also. This energy, which is tangible and detectable, also contains intangibles.
Jujube peeled is yellow flesh, into the spleen, and sweet, sweet also into the spleen and stomach, that ginger with jujube, one born under the ground, one hanging down in the sky long, it is equivalent to the handover of heaven and earth, just when he went into the soil, he is both big to the earth characteristics, jujube is sweet yellow can enter the spleen, and ginger itself grows in the soil, so let's imagine, it rises and falls, all in the spleen and stomach in the gastrointestinal tract There is a rising and falling harmony of such a phase, It has formed a small tai chi in the middle of the spleen and stomach, this tai chi contains a lot of advanced life energy that we can't detect, that is, the aura of heaven and earth, we can't detect this kind of life energy of harmony from modern technology and instruments, especially our jujube is the positive fruit of the spleen, he is the most spleen characteristic
Jujube can not be eaten raw, he is very sticky, although he is rich in various energies, but he is not easy to become a high-level life energy, that is, the small molecular chain is less, we want to turn it into a small molecular chain, we must have ginger to heat him, break his molecular chain, and then refine to be able to promote our blood vessel wall, if there is no ginger cooperation, just jujube, you are boiled into water to drink, it is not easy to digest, because his own molecular chain is relatively large, not easy to break, so we are often ginger with jujube, We can boil ginger jujube soup at home, ginger jujube tea, what ginger jujube cake, plus we have licorice behind, you can put brown sugar, ginger jujube brown sugar cake, you can also put jujube and licorice this sweet, we can also use honey instead, honey boiled, there is a similar role, he is a kind, but not the same.
We can use ginger juice and honey to combine, you can make ginger cake, use honey to collect cakes, honey, we can use date nectar, so that it already contains the gas of jujube, in the application of ginger, our ginger is the best or southern, especially the small yellow ginger in Yunnan, the ancient ginger is relatively small, the energy under the unit mass in him is relatively large, and now similar to our southern cooking is made with small yellow ginger, more spicy, the appearance is not good.
Now our northern vegetable market sells Shandong vegetable ginger, although he looks good. When there is tender ginger, it is also good to cut everything to eat, but if we do medicine, we are still a little worse, so when we calculate the amount of ginger in modern times, we can add a lot of it appropriately, that is, the amount of ginger can be appropriately increased with this big vegetable ginger in Shandong.
Ginger with jujube, can evolve a lot of things: ginger jujube green onion, green onion is spicy, white, we add a little vinegar, vinegar instead of a sour harvest, just ginger and scallions, is scattered outwards, plus jujube, this is called Xinganhua yang, no vinegar, they did not turn yin, so we add some vinegar, let him inward a harvest, there is a harvest and scatter, called the sum of it, so it is balanced, so we ginger jujube scallions put some vinegar, a boil, is to cure the cold, cure the general cold cold, cold, Frozen like this, then the specific amount here, the amount of green onion can be put a little larger, the amount of ginger and the amount of jujube are not too large, and the boiling time is not too long.
In our Traditional Chinese medicine, the four qi and five tastes are small in the amount of boiling time is short, take its qi, the effect of dispersion is large, run fast, call the taste light to take the gas, run fast, scatter fast, so he is also easy to catch fire, but we treat the external sensation, we need him to run fast to the outside to disperse fast, so the external sensation to use a small amount, boiling time is short. And when we want to be warm, in order for him not to go to the fire, run slowly, do not disperse upwards, do not go to the place on the throat on the head, walk slowly, a little less, we will put the amount of ginger, or the amount of other dates, especially the amount of ginger, boil for a long time, fry, so that it belongs to the middle, take its flavor, and go inside and out of the small amount of energy.
The more tender ginger is scattered outwards, the stronger it is, the faster it runs, so when we communicate in autumn and autumn and winter, there are tender ginger all over the country, we can buy some appropriately, and then use a bubble of aged vinegar, you see a spicy scatter a sour harvest, a yin and a yang is the way, so that he is not on fire, and then the appropriate you add a little sugar and a little salt can be, you have to only eat the tender ginger on the fire, you want the vinegar to soak a little longer, add a little sugar, is a smallest version of the cinnamon soup, we can use the warm and warm and scattered, Just as a commonly used daily health care to eat a meal.
Winter, you can also eat a bite, but what about, our winter gastrointestinal tract is hot, winter is the outside climate cold gastrointestinal tract is hot, called the outside cold inside the heat, we do not want to eat more, eat in the morning, eat ginger sai ginseng early, eat ginger sai arsenic cream in the evening, and call winter to eat radish summer to eat ginger, winter stomach is hot, we have to eat some cold, such as the frozen pear in the northeast, we all over the country, especially the northern big white radish cabbage, cool moisturizing lungs, lowering lung gas, cool, and in the summer to eat more ginger, So we soak this tender ginger a little more, do not get moldy, you can eat it in the summer, eat it in the spring, eat it in the winter, don't eat it at night, eat a little in the morning, in ancient times the sages ate it, which is a daily application of ginger jujube licorice.
We now look at ginger jujube licorice, in daily application, probably when we talk about the treatment of colds, when the external sensation, but also take this out, there is a better expansion, such as the use of walnuts and green tea, etc., the purpose of our study of Chinese medicine, is to be able to put the daily life of the kitchen things and daily food to know its four flavors and formula principle, we use its simplest collocation, you can adjust our lives, to ensure our health.